Traditional Irish Leek and Potato Soup

This authentic and satisfying Traditional Irish Leek and Potato Soup comes straight from the Irish countryside. Serve it with a drizzle of soured cream, some fresh snipped chives, and a big chunk of warm soda bread.

Servings

serves 6

Total time

0 minutes

Ingredients

4 tbsp butter

1 onion (chopped)

3 large leeks, trimmed, sliced, thoroughly rinsed, and dried

2 russet potatoes, peeled and diced

3½ cups chicken stock (or vegetable stock)

½ cup frozen peas

salt and fresh cracked black pepper

garnish

sour cream thinned with milk

snipped chives

Method

Melt the butter in a large soup pot and saute the onion, leeks, and potato for about 5 minutes, stirring often.

Add the stock to the pan and bring up to a simmer. Cover, turn down the heat and simmer for about 15 minutes, or until everything is tender. Add the peas to the pot just long enough to defrost them.

Working in 2 batches, process the soup until your desired consistency. It can be smooth, or chunky. Season to taste with salt and pepper.

Serve piping hot with a drizzle of sour cream and a sprinkle of chives.